Pakistani Wedding-Style Lamb Curry
Pakistani Wedding-Style Lamb Curry
Ingredients
- 2 tablespoons neutral oil or ghee
- 1 cinnamon stick
- 3 bay leaves
- 5 cloves
- 1 teaspoon cumin seeds
- 1 onion, large, diced
- 1 tablespoon garlic ginger paste
- 1 kg lamb, bones in
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 teaspoon ground cumin
- 1 pinch turmeric
- 2 tablespoons tomato puree
- 1/2 can chopped tomatoes, or 3-4 fresh tomatoes, diced
- as needed water, to cover
For Garnish
- as needed ginger, fresh
- as needed coriander, fresh
Instructions
- 1
Heat 2 tablespoons of neutral oil or ghee in a large pot over medium heat.
⏱️ 2 min
- 2
Add the whole spices: 1 cinnamon stick, 3 bay leaves, 5 cloves, and 1 teaspoon of cumin seeds. Sizzle for about 30 seconds until fragrant.
⏱️ 1 min - 3
Add the large diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in 1 tablespoon of garlic ginger paste and cook for another minute until aromatic.
⏱️ 1 min
- 5
Add 1 kg of bones lamb to the pot and mix well, browning the lamb on all sides for about 5-8 minutes.
⏱️ 8 min
- 6
Add the ground spices: 1 teaspoon each of chilli powder, garam masala, ground coriander, salt, coarse black pepper, and ground cumin, along with a pinch of turmeric.
⏱️ 1 min
- 7
Mix the spices thoroughly with the lamb until everything is well combined and the lamb is coated, about 2-3 minutes.
⏱️ 3 min
- 8
Stir in 2 tablespoons of tomato puree.
⏱️ 1 min
- 9
Add 1/2 can of chopped tomatoes (or 3-4 fresh diced tomatoes) to the mixture.
⏱️ 1 min
- 10
Pour in enough water to just cover the lamb.
⏱️ 1 min
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the lamb is very tender.
⏱️ 120 min
- 12
Once cooked, remove the lid and check for seasoning. Adjust if necessary.
⏱️ 1 min
- 13
Garnish the curry with fresh ginger and coriander before serving hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pakistani Wedding-Style Lamb Curry
- 2 tablespoons neutral oil or ghee
- 1 cinnamon stick
- 3 bay leaves
- 5 cloves
- 1 teaspoon cumin seeds
- 1 onion, large, diced
- 1 tablespoon garlic ginger paste
- 1 kg lamb, bones in
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 teaspoon ground cumin
- 1 pinch turmeric
- 2 tablespoons tomato puree
- 1/2 can chopped tomatoes, or 3-4 fresh tomatoes, diced
- as needed water, to cover
For Garnish
- as needed ginger, fresh
- as needed coriander, fresh
Instructions
- 1
Heat 2 tablespoons of neutral oil or ghee in a large pot over medium heat.
⏱️ 2 min - 2
Add the whole spices: 1 cinnamon stick, 3 bay leaves, 5 cloves, and 1 teaspoon of cumin seeds. Sizzle for about 30 seconds until fragrant.
⏱️ 1 min - 3
Add the large diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in 1 tablespoon of garlic ginger paste and cook for another minute until aromatic.
⏱️ 1 min - 5
Add 1 kg of bones lamb to the pot and mix well, browning the lamb on all sides for about 5-8 minutes.
⏱️ 8 min - 6
Add the ground spices: 1 teaspoon each of chilli powder, garam masala, ground coriander, salt, coarse black pepper, and ground cumin, along with a pinch of turmeric.
⏱️ 1 min - 7
Mix the spices thoroughly with the lamb until everything is well combined and the lamb is coated, about 2-3 minutes.
⏱️ 3 min - 8
Stir in 2 tablespoons of tomato puree.
⏱️ 1 min - 9
Add 1/2 can of chopped tomatoes (or 3-4 fresh diced tomatoes) to the mixture.
⏱️ 1 min - 10
Pour in enough water to just cover the lamb.
⏱️ 1 min - 11
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the lamb is very tender.
⏱️ 120 min - 12
Once cooked, remove the lid and check for seasoning. Adjust if necessary.
⏱️ 1 min - 13
Garnish the curry with fresh ginger and coriander before serving hot with rice or naan.
⏱️ 1 min